WRITTEN BY
SERves:
Prep Time:
Cook Time:

Instead of discarding the often overlooked parts of the apple, create a tangy and flavourful cider vinegar that can be used in dressings, marinades, pickling, and more. You can save and store apple peels and cores in the freezer until you have enough to make the scrappy apple vinegar.  Apple scrap vinegar is super simple to make; all you need is apple scraps, water, sugar, and a glass jar.

PREPARATION

STEP 1: Clean jars and essentials are essential. Scrub and sterilise the jars in hot water.

STEP 2: Purified water works best for this. Chlorine-treated water kills the microbes that allow the fermentation process to happen. You can use filtered water or fill a jug with water and leave it on the counter overnight, and the chlorine will evaporate.

METHOD:

Fill a clean jar three-fourths of the way with the apple scraps, cores, peels, and even pieces of apple. Push down the apples. Leave some space at the top.

Stir the sugar and water together to dissolve. It is one tablespoon of sugar to one cup of water, so gauge how much water you will need depending on the size of the jar.

Pour the water and sugar mixture over the apples, leaving some space at the top. Push the apples down, ensuring they are completely covered. If you have a fermenting weight, place it inside the jar; use this to keep the apples submerged. If you do not have one, don't worry; just push the apples down as best you can.

Don't close the jar; cover it with a cloth or coffee filter. Use a rubber band to secure it. Place it in a dark cupboard, shaking the jar every day or so. After two weeks, strain the liquid.

Pour the strained liquid into a clean jar and put the lid on. Store it in a dark cupboard for another 2-4 weeks to ferment a little more.

You will know it's ready when the smell resembles vinegar. Taste the vinegar, and if you feel it needs more time, ferment it for longer for a stronger flavour.

Once you are happy with the flavour, seal and store it in a jar in the fridge for 1 year.

You may see a film forming on the top; this is what we call a "mother" or "scoby." Reserve this for the next batch of apple scrap vinegar, as it will speed up the fermentation process.

wonkybox

Apple Scraps Cider Vinegar

Instead of discarding the often overlooked parts of the apple, create a tangy and flavourful cider vinegar that can be used in dressings, marinades, pickling, and more.
WRITTEN BY
ABOUT
ABOUT

tell us what you think

tempting recommendations

Veggie Loaf sliced on a wooden board
Leftover Roasted Veggie Loaf

In a rut with roasted vegetables? Turn your leftovers into this simple and delicious Roasted Veggie Loaf.

Bowl of carrot cake porridge
Carrot Cake Oats Bowl

Carrot cake but make it breakfast! These easy peasy dessert inspired oats are the perfect warming winter breakfast.

White serving platter with beetroot salad layered on top
Beetroot, Orange & Whipped Cheese Salad

This simple Beetroot and Orange Carpaccio salad is vibrant, tangy and a great way to show off your Wonky beets

Braised yams on a serving dish with cabbage
Braised Yams with Crispy Savoy Cabbage

This Braised Yams with Crispy Savoy Cabbage recipe is a melt-in-your-mouth flavourful vegetarian side dish, perfect for getting creative with your wonky yams.